Ingredients
- lemon juice2 tbsp
- boneless, skinless chicken breasts, boneless, skinless, cut in three pieces1 pound
- all-purpose flour1/4 cup
- salt1/2 tsp
- freshly ground black pepper, freshly ground1/4 tsp
- ground red pepper, ground1/8 tsp
- ground turmeric1/4 tsp
- olive oil2 tsp
- yellow onion, medium, chopped1
- fresh ginger, grated2 tsp
- garlic, minced2 clove
- fat-free low-sodium chicken broth, fat-free, low-sodium1/2 cup
- pitted green olives, pitted1/4 cup
- lemon zest, grated2 tsp
- cinnamon stick, 3-inch1
- fresh cilantro, chopped2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.
Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.
In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
In a large, deep nonstick skillet, heat the oil over medium-high heat.
Add the chicken and cook for 3 minutes per side, or until lightly browned.
Remove the chicken from the pan and set aside.
Add the onion, ginger, and garlic to pan. Fry until tender.
Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.
Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
To serve, discard the cinnamon stick and stir in cilantro.
